The use of amchoor is confined chiefly to Indian cookery, where it is used as an acid flavouring in curries, soups, chutneys, marinades and as a condiment. The dried slices add a piquancy to curries and the powder acts as a souring agent akin to tamarind. It is particularly useful as an ingredient in marinades, having the same tenderizing qualities as lemon or lime juice. However, where, for instance, three tablespoons of lemon or lime juice are required, one teaspoon of amchur will suffice. Chicken and fish are enhanced by amchur and grilled fish on skewers, machli kabab, is well worth trying.
Ingredients – Ground Dried Green Mangoes
Country of Origin: India
Allergy Advice – Packed in a factory that handles nuts in a separate area.
Storage: Once opened remove to an airtight container. Store in a cool dry place.
Suitable for Vegetarians.
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